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Carpet Bag Steak
Appears in
By Jennifer Paterson and Clarissa Dickson Wright
Published 1998
This is not really a carpet bag steak, it’s a carpet bag roast. Redolent of an older age, maybe Dickensian, when huge steaks were eaten by gentlemen in their pubs and clubs. Curiously enough the oysters impart a very good flavour to the beef but do tell any guests in case they are allergic to the mollusc.
Ingredients
1.75 kg 4 lb piece 55 g
Method
Ask the butcher to make a pocket in the topside.
Heat the butter in a frying pan, add the oysters and mushrooms and cook for about 5 minutes. Transfer to a basin, add the breadcrumbs, lemon rind, parsley, seasoning and beaten egg and mix thoroughly. Stuff the mixture into the pocket of the beef and skewer or sew the edges together.